Chicken Portabella Mushroom Bake
2 cups herb-seasoned croutons
1 cup chicken stock
4 boneless skinless chicken breasts
4 ounces fresh Portabella mushrooms, sliced
1 10-3/4 ounce can cream of mushroom soup
1/3 cup sour cream
Mix croutons with egg and hot water; set aside. Spray casserole dish with nonstick cooking spray. Place chicken and mushroom slices in casserole, combine soup with sour cream then pour over chicken. Cover with crouton mixture and bake until chicken is cooked and dish is browned and bubbly, approximately 40 minutes.
Note: A 6 ounce package of commercial stuffing mix may be substituted for croutons/egg mixture.
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